This is one of my regular bread-maker bread recipes. It makes superb doorstep BLAT sandwiches. I might try dehydrating some tomatoes next year so I’ll be able to make this with my own sun-dried tomatoes. I often add some rosemary or thyme leaves.
I make this in a bread maker, adding the ingredients in the order listed. You’ll know the order for your own bread-maker – some models add the liquid first. I set the crust setting to ‘light’ and use the ’750g’ loaf setting.
Two and a half teaspoons surebake yeast
450g (three cups) high grade (strong) flour
Two tablespoons sugar
One teaspoon salt
Two tablespoons olive oil (if I use sundried tomatoes in oil I use just one tablespoon of oil from the jar)
270ml / 270g warm water – I find it’s easier to get an accurate measurement by weighing the water
12-15 walnut halves (about 30g)
8-10 sun-dried tomatoes, snipped into pieces with scissors – I prefer the dry ones, not in oil as they are less messy to deal with.
Optional – a few sprigs of rosemary or thyme, tough stems removed.
